The Cruise Fun Loving Brits at Sea Season 2 Episode 18

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Transcript

00:00Whether you're an experienced cruiser, a first time seafarer or keen to make a splash, there's one thing we Brits are all on board with, we love cruising.

00:20British demand for cruises is higher than ever. I found my sea legs, just about. I was born with sea legs. There's romantic locations, breathtaking views, exciting activities, and treats and tipples galore.

00:46This is the life. This is the life. With surprises. Are you kidding me? Have I spelled this wrong? And new adventures around every corner. It's odds on. Oh, wow. We saw the dolphins. It was amazing. Our fun-loving Brits at sea will love the cruise.

01:03With us this week are seasoned travellers, mother and daughter, Jackie and Tamara.

01:16This is some Gouda cheese. Oh, I'm liking this. Cheers once again. Cheers, honey.

01:21I'm used to flying to the tropics and being hot. Three, six, five. Multiple flights, multiple packing, multiple situations. It's a lot. But being on a cruise, you leave all your stuff in your room and then you just hop off, hop on. It's like a great big hop on, hop off service.

01:39Yesterday, Tamara and Jackie hopped around the ship as they spent a day at sea where they got crafty.

01:45Do you want to shine me on mine as well?

01:47Had a shimmy. And took some time for a bit of pampering. That feels nice. Thank you very much.

02:01Also travelling with us this week are James and Damien, civil servants from Essex who've been together for 20 years.

02:07Cheers to start your nice holiday. Our life isn't spontaneous. It's very methodical, very planned.

02:13If you look at our calendar at home, our calendar's planned out for the next three, four months in advance.

02:19One dog show leads to another dog show. One day at work leads to another, to another.

02:24And before you know it, a year's passed. Two years passed. And for us, it's been eight years passed.

02:31And they've certainly been making up for lost time. Yesterday, they stretched their way into their day at sea.

02:37It's harder than I thought.

02:38Before a bit of bingo and a slice of celebrity schmoozing.

02:44Thank you so much for a wonderful evening.

02:50Yesterday, our holiday maker spent the day on the ship as it sailed from Amsterdam through the Bay of Biscay to today's destination, the Portuguese capital of Lisbon.

02:59Lisbon's seven hills deliver stunning views, with the sprawling 25th of April bridge, connecting the city with the municipality of Almada,

03:12where the famous Christ the Redeemer statue can be found watching over the city's beautiful tile-adorned buildings, walls and pavements.

03:20Our mindset is to make the most of every experience.

03:27I think the nice thing is there's time built in, so you've got a whole day to experience wherever you've arrived at, their culture, everything.

03:39Very picturesque. Very stunning.

03:42And mother and daughter, Jackie and Tamara, have wasted no time in getting into a bit of sightseeing,

03:47and are starting at the Prascha-Luis de Camões.

03:51Very serious looking.

03:53Very serious.

03:54Named after the country's national poet, the Portuguese equivalent of Shakespeare.

03:59Strike the pose.

04:01Work it, ladies.

04:03You're so unserious.

04:05You're so unserious.

04:08But that is the pose.

04:10That is the pose.

04:11Watch out, Lisbon.

04:12These two are already serving up style and laughs in bucket loads.

04:15You've got to get me a crown.

04:18Crown.

04:19I don't think I can afford it.

04:21It's a big crown.

04:25To make sure that they soak up all that Lisbon has to offer,

04:28the girls have decided to kick off their day with a slightly unconventional tour of the city.

04:33To the tuk-tuk we go.

04:35Tuk-tuk.

04:36I'm gonna tuk-tuk you away.

04:40But first, they have to find it.

04:42What way did we come?

04:43That is a great question.

04:48Also keen to hoover up as much of the city's cultural sights and delights as possible today,

04:53are first-time sailors James and Damien.

04:56We've flown into Portugal many times, haven't we?

04:58Yes.

04:59But we've never got off and explored, and we really wanted to do it, so we were quite excited, weren't we?

05:03Yeah.

05:04We were really excited to get off in Lisbon.

05:06And taking some of the culture.

05:07Yeah.

05:08Well guys, you're in for a treat, as Lisbon knows how to give its visitors an impressive welcome.

05:13Greeting them at the harbour is the city's largest square, the Prasa du Comercio.

05:20Built in the 18th century to impress newcomers to the city, today it's still doing the job.

05:26Just the perfect place for a photo-op.

05:28Lovely picture.

05:29And it's fair to say that Lisbon is making a good first impression on the boys.

05:35It's a really pretty city, actually.

05:38Oh, it's gorgeous.

05:40We had a little walk around, didn't we? We were just looking at some of the architecture on the buildings.

05:44Yeah, I think, I did notice as we walked up, there was a beautiful archway.

05:48The archway, yeah, leading to the square.

05:50Yeah.

05:51The archway would have just come through.

05:52The yellow buildings are just so pretty.

05:54Yeah.

05:55The yellow and all the different colours of the architecture.

05:57Oh, the colours were so nice.

05:58It was a very lovely atmosphere.

06:01But something in particular has sparked James' interest.

06:04It looks like there's a little coffee shop there, shall we go and try some?

06:07It's a nice Portuguese coffee.

06:09Yes.

06:10Meanwhile, Jackie and Tamara have decided on an ambassador excursion for today, exploring the city by tuk-tuk.

06:17Are we okay to have a tour of Lisbon?

06:19Yeah, sure, get in.

06:20Oh, cool.

06:21We could.

06:22To see the true Lisbon we took up an experience neither of us had ever done before, which is tuk-tuk.

06:27Tuk-tuk.

06:28Tuk-tuk.

06:29Tuk-tuk.

06:30Tuk-tuk.

06:31Tuk-tuk.

06:32Tuk-tuk.

06:33Tuk-tuk.

06:34Tuk-tuk.

06:35You're starting to confuse me now, ladies.

06:36Put the seatbelt on.

06:37Safety first.

06:38We had a wonderful driver, Mojo, who made sure to tell us to buckle up.

06:42I think he knew it was going to be bumpy, so he made sure seatbelts were on.

06:45Good to go?

06:47Perfect.

06:48Yeah, touring Lisbon.

06:49Woo!

06:50Let's go.

06:51Let's go.

06:52It's a good day.

06:55Yeah, it's beautiful.

06:57You're going to see the most beautiful viewpoints.

06:59Mojo was very knowledgeable about Lisbon.

07:03Lisbon, it's the oldest city in Europe.

07:06Wow.

07:07Yeah.

07:08He was just a wealth of information.

07:10It was almost like a little history tour.

07:12Yes, it was like a historical tour mixed in with like a fun tour.

07:16We have the longest bridge in Europe.

07:18That monument on the left.

07:19Okay, yeah.

07:20It's a mausoleum.

07:21Okay.

07:22We have the first king of Portugal in there.

07:23Oh, wow.

07:24The first republican president.

07:25Oh, wow.

07:26So all the main important people in the Portuguese history.

07:29Oh, okay.

07:30So Ronaldo will be buried then?

07:31Yes.

07:32Most likely, yes.

07:33Steady on, ladies.

07:34I wish you all the best.

07:35And I will hold you as well.

07:36Yes, I wish him a very long life.

07:37I think we just about got away with that one.

07:39While Jackie and Tamara take in their whistle-stop history tour, across town, James and Damien are

07:52ready to get their caffeine fix.

07:54Good morning.

07:55Hi there.

07:56Morning.

07:57What's the best coffee you have?

07:58Cappuccino.

07:59Cappuccino.

08:00Yes, sir.

08:01Yeah.

08:02Let's try the cappuccino.

08:03The coffee may be Italian, but James and Damien are determined to absorb as much Portuguese

08:08culture as they can.

08:09How do you say thank you in Portuguese?

08:12Obrigado.

08:13Obrigado.

08:14Oh, obrigado.

08:15Oh, obrigado.

08:16Obrigado.

08:17He actually understood you this time.

08:18He did.

08:19Unlike the Dutch states.

08:21Oh, no, that was terrible.

08:22I thought, I'm going to say thank you to the waiter in Portuguese, and I don't know

08:27any Portuguese.

08:28So we'll practise.

08:29Obrigado.

08:30Obrigado.

08:31So I could see him coming over.

08:34I was primed.

08:35I was ready.

08:36Oh, wow.

08:37Thank you very much.

08:39That was lovely.

08:40He said, was everything nice?

08:41And I said, lovely thank you in English.

08:43And I was surprised you didn't remember that.

08:45You normally got a very good memory, but you didn't remember what you'd learnt.

08:48I couldn't believe it, yeah.

08:49It was ten seconds ago.

08:50No, I know.

08:51Oh, I forgot to say it.

08:52It was too quick.

08:53It was too quick.

08:54I think it shot up.

08:55Next time when we get the drinks.

08:56Obrigado.

08:57And then we were watching, and he came with something else, didn't he?

09:00This time it was a little bit slower.

09:02We were primed, and we went, obligado, obligado.

09:05Good effort there, James.

09:09Back on the tuk-tuk, Tamara and Jackie's guide, Mojo, is keen to take them to one of Lisbon's

09:14most popular views.

09:15We're going to leave the flat area to start to climb one of the seven hills in Lisbon.

09:22This is a climb.

09:23But as they begin their ascent, there's only one thing concerning Tamara.

09:27Have you got the clutch on to then roll back?

09:29Yeah, this doesn't have clutch.

09:30This is automatic.

09:31Okay.

09:32We made sure to ask the question of him if the tuk-tuk was manual or automatic.

09:37These are the questions you need to ask to ensure roll back, guys.

09:40Always with the most important questions, Tamara.

09:44They're heading to one of the most historic parts of the city.

09:48And in Lisbon, that means one thing.

09:51Cobbles.

09:52So here is where it gets bumpy.

09:54Riding on the tuk-tuk was an experience.

09:56It was like a tuk-tuk roller coaster.

09:58Lisbon's cobbled streets are a treasured part of the city's ancient past.

10:02But unfortunately for Jackie and Tamara, they do not make for the smoothest of rides.

10:07So some of the cobblestones were laid down by the Romans.

10:11So they are Roman roads.

10:12Oh.

10:13So we cannot remove them.

10:14Yeah.

10:15So they are beautiful, yes.

10:17And the Roman invention, yes.

10:19But not comfortable.

10:20Not practical for modern life.

10:21Yeah.

10:22And it's what I call the Lisbon massage.

10:25They'll be up and down.

10:26Yeah.

10:27Praying for this ride to be over.

10:29I think it's a fun way to travel.

10:34It's definitely an interesting way to travel.

10:36We've never done it before.

10:37It's the Lisbon massage.

10:39He referred to it as.

10:40Woo.

10:41Woo.

10:42And how's that massage going, guys?

10:45Yay

11:04Today, the cruise ship ambiance is docked in the Portuguese capital of Lisbon.

11:08And while James and Damien are exploring on foot...

11:11The tiles on the buildings are absolutely stunning.

11:14You've got so many different colours.

11:16Mother and daughter Jackie and Tamara are taking a more leisurely approach.

11:21Oh, wow.

11:21That's really big.

11:23We need to come back to Lisbon, definitely.

11:25Definitely.

11:26This is so impressive.

11:29And Mojo, the ladies' trusty tuk-tuk driver-cum-tour guide,

11:33is whisking them off to one of the best vantage points in the city.

11:36This is so cool.

11:38Yeah.

11:41I feel like Lisbon's been a banquet city so far.

11:44That's in my heart, hearing that.

11:46It's just so beautiful.

11:47It's a different vibe.

11:48Yeah, the vibe is totally different.

11:50After their bone-shaking ascent...

11:52Wow.

11:53Tamara and Jackie arrive in one of the city's crown jewels,

11:57the Miradouro de Sonoro du Monte,

11:59or, to you and me, the viewpoint of Our Lady of the Mount.

12:04Oh, let's see.

12:06Let's see.

12:06Oh, safety first.

12:08That's it.

12:09Are you up?

12:11Okay.

12:12Wow.

12:13Do you want to have a look at the view?

12:14Oh, my goodness.

12:15Oh, wow.

12:15Woo!

12:18Wow.

12:19Oh, my goodness.

12:24This view is crazy.

12:25Oh, that is absolutely beautiful.

12:27Oh, my goodness.

12:28Look, that must be the cable car.

12:30Do you see it?

12:30There's the bridge that we saw this morning.

12:32Yes.

12:32And there's the...

12:33Chrysler, a democopi.

12:34Chrysler, a democopi.

12:34That's the statue.

12:36That's the castle.

12:36But then the castle.

12:37So, I love how everything's, like, nestled in, and it all looks beautiful.

12:42Time for a little selfie, ladies.

12:44Three, two, one, smile.

12:47That's beautiful.

12:48Wow.

12:48While Jackie and Tamara survey the city from above.

12:55Every time you walk down the street, you can see a different building with a different sign on it as well.

12:59Our other intrepid couple, James and Damien, are in the city's Alfama quarter, discovering the hidden delights of Lisbon's meandering, cobbled streets.

13:09See all these little sardine shops and things.

13:12It was nice.

13:13We came across the oldest sardine shop in Lisbon.

13:18And I'm not a very fishy person.

13:23And you're not a fish person.

13:24He doesn't.

13:25I can't stand the smell of fish, the taste of fish.

13:27He doesn't like any of it.

13:28Oh, he won't be going in there, then.

13:31Hola.

13:32Well, maybe you will.

13:34It looked a bit like a candy store with all the different coloured tins.

13:41Well, James, Lisbon is absolutely smitten about its star swimmer, the humble sardine.

13:47These little fish swarm the Atlantic waters off Lisbon's coast.

13:51And thanks to the 19th century invention of canning, they're one of Portugal's best known exports.

13:57I'm James.

13:57Lovely to meet you.

13:58I'm Damien.

13:59Nice meeting you.

13:59As store owner, Thiago, welcomes the boys to his shop, Damien's mind is elsewhere.

14:06There was no smell of fish.

14:08No.

14:08It's the first time I've been in a shop selling fish that does not smell of fish.

14:12I think because it was all canned.

14:13Yeah.

14:14That could be something to do with it, James.

14:16Yes.

14:17We are the oldest shop in Lisbon.

14:20Oh, are you?

14:20Okay.

14:21Specific canned fish shop.

14:23Yeah.

14:23And how long have you been here, then?

14:25We've been here for 94 years.

14:2895 in August.

14:29And you don't look at...

14:30No, no, no.

14:31I'm pretty good.

14:32Good one, James.

14:34On all week.

14:35I'm getting there today.

14:36I don't know, yeah.

14:37But, yeah, we've been here in the same family, actually.

14:41I'm the third generation.

14:43Tiago's sardine store still has its original layout, with the 1930s counter and shelves still in use today.

14:52His passion and his enthusiasm just kind of up top.

14:57Yeah.

14:58We work with lots of different fishes, lots of different recipes.

15:04We always try to be innovative, you know, like sauces and stuff like that.

15:09Sardine seminar complete.

15:11It's time to talk flavors.

15:13What kind of flavors?

15:16They go a little bit all around.

15:18Yeah.

15:18I mean, you can go from the simple stuff like olive oil, spicy olive oil, tomatoes.

15:22You said you've got an innovative one.

15:24What's that?

15:24You can go, I don't know, let's say curry or cloves.

15:28Oh, yes.

15:29Or dates.

15:30And at that point, Tiago said to us, do you want to try a bit?

15:35And I was a bit like, OK, now you're testing me.

15:40And I know it's a holiday first.

15:41I was like, but I'm really ready to try sardines.

15:44And what's the most popular one?

15:46Popular is usually like simple stuff, you know, like just plain olive oil.

15:50While James and Damien mull over their decision like a matter of life and, well, lunch.

15:58Tamara has her mind set on sampling another local treat.

16:02Mojo, if possible, could we get some ice cream?

16:05Yeah, sure, I know a place.

16:06Oh, perfect.

16:07As she and mum Jackie begin the final leg of the tuk-tuk tour.

16:11You're getting the massage again.

16:13I know.

16:14Yeah, that's the massage.

16:17Tour guide Mojo isn't done impressing them with his local knowledge.

16:21On the left, another church.

16:22On the right, another church.

16:24And this one is everywhere.

16:25So if you don't have seats on that one, just cross the road.

16:33I'm loving this one, the way it blends.

16:34Yeah, there's so much to see left and right.

16:37Your head just keeps turning.

16:39A swivel.

16:40Yeah.

16:41As Mojo's tuk-tuk adventure rolls into its final destination, it's time to bid him farewell.

16:47Right, let's go for some ice cream.

16:49Thank you so much.

16:50Thank you, ladies.

16:51Bye.

16:53Bye, Mojo.

16:55And after a beautiful, if a little bumpy trip, it's time for a refuel.

17:00Mojo took us to a really well-known ice cream parlor.

17:04Um, so we could cool down and refresh.

17:07Ooh.

17:08What do you fancy?

17:10Well, I'm not quite sure.

17:11In the ice cream parlor, he had some really unusual flavors.

17:15I think the ice cream's all homemade.

17:17But he had lemon and basil.

17:19He had pomegranate.

17:21He had, obviously, your strawberries, your coconuts, chocolate.

17:25He had quite a few sorbets as well.

17:28Ooh, coconut, lemon and basil, pomegranate.

17:30What will it be, ladies?

17:32I'm going to go for strawberry.

17:34I'll go with strawberry also.

17:35Okay, twins.

17:37Strawberry, please.

17:38We went simple, strawberry, tried and tested.

17:45Ah, classic.

17:46You can't beat a bit of strawberry.

17:48Oh, that looks good.

17:49Thank you so much.

17:52Shall we eat outside?

17:53Yeah.

17:54Let's eat outside.

17:55All right, let's go for a stroll and eat the ice cream while we stroll in Lisbon.

18:01As Tamara and Jackie tuck into their ice cream, over with James and Damien, well, it's decision

18:09time for them too.

18:10But the question is, will they be game enough to try one of Lisbon's most famous delicacies?

18:15Whenever we travel, you're the first one to look at something on a menu and think, oh,

18:19I've never tried that before.

18:21And I will definitely try it and give it a go once.

18:23He may be the more adventurous of the two of them, but even James isn't sure about the

18:29sardines.

18:29So for someone that's not too keen on fish, what would you recommend for a bassist to

18:35try from someone who doesn't want too much of a strong fish fish?

18:40I mean, I would say everybody likes tuna fish.

18:44Oh, I do like tuna fish.

18:45See?

18:46Yeah, I do like tuna.

18:47So tuna fish would be a good option.

18:49I'm not brave enough to try the sardines, but I do like tuna.

18:52This is a spicy tomato tuna.

18:54Oh, okay.

18:55This is an amazing tuna from the Azores.

18:56Okay.

18:57The islands in the Atlantic.

18:59And that chili doesn't bite much.

19:01No.

19:01It's really flavorful.

19:02He doesn't like hot food.

19:03Oh, it's lovely.

19:04I think you normally try a little bit.

19:06No, no, definitely not.

19:11Oh, yeah.

19:12It was actually really moorish.

19:15Over to you now, Damien.

19:16When it comes to trying food, I'm definitely not adventurous at all.

19:22If it's a vegetarian option, I'll quite happily try it.

19:24Or chicken.

19:26Damien's very fussy with food.

19:28We call him polyterian because he'll eat chicken, but he won't eat anything else.

19:33He won't eat red meat.

19:34He won't eat fish.

19:36In that shop, I actually thought he was going to try his fish for the first time.

19:40I really thought he might give it a little try.

19:42So you're going to have a little bit?

19:44I'm not going to be that adventurous about that.

19:46This is meant to be a flipper first.

19:49No, you didn't.

19:49Then I thought about it repeating on me for the rest of the day, and I thought, so you didn't.

19:53There's one vegetarian one.

19:55We have carrots.

19:56Right, we'll try that.

19:57You can try the carrots.

19:57I can try the carrots.

19:58I think I might have been more guided to it if he hadn't come out with a vegetarian option.

20:03What we have here is the carrots.

20:05Oh, that looks nice.

20:07Is that carrot with olive in there?

20:09Those are carrots with olives and cumins.

20:11Oh.

20:12That sounds very nice.

20:13What oil is in there?

20:14It's an extra virgin olive oil.

20:15Extra virgin.

20:16I get beautiful olive oil.

20:17It's a really high quality oil, yeah.

20:22The verde, Damien.

20:23Oh.

20:25No, really soft.

20:27It's really beautiful.

20:29In Algarve, in the southern part of Portugal, we do this carrot salad.

20:33Yeah.

20:34And that's kind of inspired on that.

20:36So you had three carrots in the end, didn't you?

20:39And a couple of olives.

20:40Very Mediterranean.

20:41Yes, and it's very, there's so much flavor in there.

20:44Yeah.

20:45Taking it a little bit more with trying fish, that would have been a first.

20:48Mm-hmm.

20:48It would have been.

20:49But you didn't.

20:49Not quite enough.

20:50Not quite.

20:51I think I'd be silly to walk away from here and not take some of these home.

20:55So I think we'll get it.

20:56Because that's one of the best carrots.

20:57One of these.

20:58And one of the tuna.

20:59And one of the tuna as well.

21:00All this talk of fish has James remembering some furry friends back home.

21:04Whilst we were in the shop, all I kept on thinking was all this fish.

21:10My dogs would absolutely love this.

21:12I think we're going to get one for our dogs as well.

21:15So one with a cat on it, because they'll love it with a cat.

21:17You're going to chase the cat.

21:20Can we go for this one, please?

21:21Yes.

21:22Yeah, that one.

21:22Amazing.

21:23No, thank you so much.

21:24Thank you so much.

21:25Let me help you out and wrap them.

21:29This is like the way people used to take their groceries home.

21:32Okay.

21:33We would wrap the cans like this.

21:36I mean, this is pretty cool because this is quite sustainable.

21:39We use much less paper than a paper bag or something like that.

21:42Yes, that's good.

21:43So this is how you pick it up and you take it home.

21:47Oh, perfect.

21:47Thank you very much.

21:48Obrigado.

21:49Obrigado.

21:50Obrigado.

21:51Obrigado.

21:52Close enough for an Englishman.

21:54It could be understandable.

21:54Obrigado.

21:56And I said thank you to Tiago in the wrong context, didn't I?

22:01I said it in the feminine way instead of the masculine way.

22:03So what did you say?

22:04And he's very quickly corrected me.

22:06I thought it was hilarious.

22:08By the way, obrigado if you're a man, obrigado if you're a woman.

22:13Oh, okay.

22:14Like it's the person that says it.

22:16So it changes the way you say it.

22:18Siri never told us that.

22:21She still has a lot to learn.

22:22She has a lot to learn.

22:24Thank you very much.

22:25No, thank you very much.

22:26Take care.

22:27Nice to meet you.

22:27You too.

22:28Bye-bye.

22:29Bye.

22:29Obrigado.

22:30Obrigado.

22:43It's the third day for our travellers' on-board ambience, and today the ship is docked in

22:52the historical Portuguese capital of Lisbon.

22:55So far, James and Damien have spent the day learning the local lingo.

22:59So we'll practice Obrigado.

23:01Obrigado.

23:01And sampling some of Lisbon's tantalising tinned delights.

23:06Really nice.

23:06Oh, yeah.

23:07I do like tuna.

23:09And after a busy morning of tuk-tuking around the city.

23:12Your head just keeps turning.

23:14Swivel.

23:15And tucking into an obligatory holiday ice cream.

23:18Strawberry, please.

23:20Jackie and Tamara have gone in search of the famous Portuguese pastry, pastiche de nata,

23:25and it looks like they've found it.

23:28I think it's that one there.

23:29Oh, this one.

23:31Yeah.

23:31No, this one.

23:32Oh, okay.

23:33We're in the right place.

23:38Hi, Jackie and Tamara.

23:39Welcome to an atelier.

23:41How are you?

23:42But before they can try the little delight, they're going to put their pastry skills to

23:46the test and make one under the expert guide of chef Zhao.

23:52Ready to make the best pastel de nata in Portugal?

23:54Yes.

23:55Let's give it a try.

23:56Yes.

23:57Let's go.

23:59Pastel de nata can be traced back to the 18th century, when monks in Lisbon used egg whites

24:05to starch their clothes.

24:06But rather than throwing away the yolks, they became a popular ingredient for baking these

24:11delicious custard tarts.

24:15For the dough, the process starts with flour.

24:18The recipe has remained the same for hundreds of years, and Tamara and Jackie are hoping

24:27to follow it today.

24:28175 grams.

24:29It's a little bit too much.

24:31Too much.

24:32Too much.

24:32That's way too much.

24:33It's part of the experience.

24:35Steady on, Jackie.

24:36It's a custard tart, not a sandcastle.

24:38My measuring skills were totally off.

24:41100 grams of water, please.

24:44And it slowly.

24:45Slowly.

24:46Slowly.

24:47Steady, Jackie.

24:48Steady.

24:49Getting there.

24:50Oh, Jackie.

24:51A little bit too much.

24:52A little bit too much.

24:53Mom had the job of measuring, bless her, and they were a little bit off.

24:56We can readjust it.

24:57That's fine.

24:58Chef being as accommodating as he was, when we overdid it a little bit, he balanced.

25:04He balanced it out, as only a true chef would know how to do, bless him.

25:10It feels so good.

25:12Feels nice, isn't it?

25:13Yeah.

25:14So relaxing.

25:15So relaxing.

25:16It was actually very fun.

25:20The element of, like, starting the baking class.

25:22We bake, but we've never made anything like a pasta danasa.

25:26Are you sure you don't want to get in?

25:27No, you.

25:28Please.

25:29Oh, okay.

25:31I'm enjoying watching.

25:32Thanks so much.

25:33Welcome to my cooking show.

25:35Tamara's doing her best, but her pastry isn't quite going to plan.

25:39I mean, it's coming together just very slowly.

25:43You want me to help you out?

25:44Yes.

25:45Lovely.

25:46No problem.

25:47And she reckons she might have worked out why.

25:49Nails and making dough doesn't work.

25:51We've got ten highly decorated nails on the tips of our fingers.

25:56Which are our own nails.

25:57Our own nails.

25:58We didn't think about this when we were doing the class.

26:00We really didn't think how much kneading would be needed.

26:03But with Chef Chao's delightful guidance, it looks like our ladies are finally rolling with the punches, nails and all.

26:11We'll add some flour on the counter, flour on the dough.

26:16It was very nice when Chef threw the flour because you almost felt like I had to match his energy.

26:21Remember the wrist action.

26:22Ooh.

26:23Well done.

26:24High five.

26:25Good.

26:26And Jackie is revealing some hidden talents.

26:30Jackie has got all the wrist action needed for throwing the flour.

26:35You've got salt bay and now you've got flour bay sitting next to us with the flick of the wrist.

26:41Jackie's got the baking moves and their puff pastry is coming along nicely.

26:46Okay.

26:47For the next step, we'll shape the dough in the moulds.

26:50I would say this is the more tricky and more challenging part.

26:53More challenging part?

26:54Hold on to your rolling pins, folks.

26:56Things could be about to get interesting.

26:58We grab the bottom of the mould, right thumb, we dip it in water and press it straight.

27:05Straight until we feel the bottom of the mould.

27:08And that's how the pros do it.

27:10Okay.

27:11Okay.

27:12It's my first time.

27:13It's my lucky one.

27:15When we look at it, we don't see the mould.

27:17Okay.

27:18We just see the dough.

27:19You ready for the show?

27:20I'm ready.

27:21I'm ready.

27:22Okay, let's do it.

27:23Good luck.

27:24I think I need it.

27:25Come on, Jackie, you can do it.

27:27Now my nails are giving problems.

27:29Chef, I'm in difficulty.

27:31Look, this is not right.

27:32Uh-oh.

27:33Those nails are proving pastry problematic again.

27:38Moulding the gnatas into the shape requires skill and talent that we just didn't have with our nails.

27:47Skill and talent, but not talons.

27:50We both gave it our best shot to try.

27:53To mould.

27:54Yeah, but I think nimble hands are needed.

27:58Both nails are too long, Chef.

28:00So when I press down, it's not going to the top.

28:03Can you see?

28:04Chef, you're going to have to help.

28:05You need the assistance?

28:06Yes, I need to.

28:07Thank you, Chef.

28:08We tried, and he very graciously...

28:10I conceded very quickly, because my nails were just far too long.

28:14Look, you've done great.

28:15I've done great.

28:16Oh, wow.

28:18Magic.

28:19Magic.

28:20Chef, I think this one needs help, too.

28:21Okay.

28:22I love her.

28:23Chef, next time we cut our nails.

28:24Yeah, next time we'll lose our nails.

28:26No nails.

28:27Ready to become a master baker.

28:28I'll sacrifice it.

28:29No nails or pastry were harmed in the making of the pastiche de nata.

28:33He moulded our remaining natas for us.

28:36But he did that in quick succession.

28:38Yeah, very quick.

28:39Just nata shaping.

28:41Just like a nata wizard.

28:43While the girls are under the spell of nata wizard, Zhao...

28:46James and Damien have something very different in mind.

28:56Hi, the ranchers.

28:57Hi.

28:58Lovely to see some dolphins.

28:59Hopefully we see some dolphins today.

29:01Right.

29:02Let's go.

29:03Not content with exploring the city on foot, they're squeezing in a boat ride.

29:07I noticed that they were offering rib tours out to see the dolphins.

29:11An opportunity Damien cannot pass by.

29:14I just think dolphins are just such wonderful mammals.

29:17Yes.

29:18I've never seen dolphins in their natural habitat.

29:20Well, hopefully today is your lucky day.

29:23As Lisbon is an ideal location for getting up close with dolphins.

29:27And the city's coastline is home to several of the species.

29:35So we're going on here.

29:36Yeah.

29:37Perfect.

29:38I've never been on a rib before.

29:40And I've always wanted to go on one.

29:42Just the thought of going out on a fast boat across the water and clinging on for dear life.

29:47I find that's the sort of thing that I'm quite into.

29:49I didn't quite know what a rib was.

29:52Are you alright getting across there?

29:53Well, James, let me tell you.

29:55RIB stands for rigid inflatable boat.

29:58They're light, stable and can go rather fast.

30:01I thought it was just going to be a nice little peaceful sail out to see the dolphins.

30:11Oh, this is really nice.

30:13I think this is going to be an experience.

30:15Yes.

30:16Out on a rib.

30:17On a fast ride.

30:18We've just left the marina and we're about to go out into the sea to see the dolphins.

30:24So we went under the bridge again, which was lovely.

30:27At that point, absolutely fine.

30:29And then the further route we were going, the choppier the water was.

30:34We're going like this and we're going, oh my God.

30:40And I was thinking, right, this is okay, this is not too bad.

30:43And then it's going faster and faster.

30:48We've been bouncing around on the rib.

30:50And it's a bit of a perspective to actually be on a very small bay here.

30:54Considering how we came through here this morning on a huge cruise ship

30:59and we couldn't feel a single wave.

31:01And now I've been bouncing around and getting soaked.

31:05I was hanging on for dear life.

31:07At one point, I really thought I was going to be shouting man overboard.

31:11This is amazing.

31:16The guy that was doing the tour, he's saying to us,

31:18do you want to go wet or do you want to go fast and bumpy?

31:23And I was thinking neither.

31:25Ah, the agony of choice, James.

31:27My chair's all on the list.

31:30I still need my chair. I still can't see anything.

31:33I think by the end of this trip, we probably won't have much air left.

31:36Whoo-hoo!

31:37And at first I thought, oh, it'll be a nice little 10, 20-minute sail.

31:41So how long do you think we've been out at the pool now?

31:45About 20 minutes.

31:4645 minutes, we're still on this.

31:49It was like being on a roller coaster over and over and over again.

31:53Except this ride comes with a side of salt water splash.

31:57But is the experience so far living up to Damien's expectations?

32:01Rip ride is something I've always wanted to do.

32:04Can you imagine her doing this out in the middle of the Atlantic actually looking for dolphins?

32:09I'm glad you're having fun, Damien.

32:11I'm not so sure James feels the same.

32:15And I think now we're just searching for the dolphins, aren't we?

32:18We are.

32:19But I've not seen anything yet.

32:20As Damien and James search the choppy waters for signs of tide-tumbling dolphins...

32:29Back at the pastiche de nata class...

32:31What I'd like you to do is mix the flour and the sugar together as one.

32:35This feels like sweet sand from the Sahara.

32:38It does feel like sweet sand.

32:40And Tamara and Jackie have reached a key stage in the process.

32:44Now we're going to pour in the custard in the molds, in the pastry.

32:49So add it like this.

32:51This is super satisfying.

32:53And with our left hand, we grab the top.

32:55With the right thumb, we press.

32:58Oh, wow.

32:59Below the pastry.

33:00Okay?

33:01Oh, okay.

33:02Enjoy yourself.

33:03Left hand here.

33:05Left hand hold.

33:06Left hand hold.

33:07Right hand press.

33:08And then with the right thumb, press it.

33:09A little bit more.

33:10Okay, that's perfect.

33:12I think each time I put my custard in, the chef would say,

33:15put a little bit more in.

33:16That technique looks good to me, Jackie.

33:18A little bit more.

33:20I was veering on the side of caution.

33:22Because if you put too much in, you can't get it back out,

33:25and it might burn or...

33:27You've overfilled your natas.

33:29Oh, yes.

33:30Be careful with your natas.

33:33Meanwhile, with James and Damien.

33:36Ah, still bouncing around, I see.

33:38We'll check in later.

33:45Back in the custard kitchen.

33:47Oh, wow.

33:48Look at that.

33:49Oh, perfect first time.

33:50It's a ten out of ten.

33:51Top marks for Tamara.

33:52Don't you make me laugh.

33:53Okay, nine and a half.

33:54Nine and a half.

33:55She is the perfect custard filler.

33:56Perfect every time.

33:57What a compliment.

33:58A chef had entered my soul, and I was embodying him like a real nata wizard myself.

34:01Look at that.

34:02Such a precision.

34:03Well done.

34:04Thank you, chef.

34:05High five.

34:06Very good.

34:07And now, we bake.

34:08Wow.

34:09Yes.

34:10Put it in the oven for about 10-15 minutes at 250 degrees.

34:15Right in the center.

34:16Whilst the oven works, it's magic.

34:19It's time to check back in with James and Damien.

34:20Woohoo!

34:21They're off to a second.

34:22But the oven is out of the oven for a second.

34:23And now, we bake.

34:24Wow.

34:25Yes.

34:26Put it in the oven for about 10-15 minutes at 250 degrees.

34:32Right in the center.

34:33Whilst the oven works, it's magic.

34:35It's time to check back in with James and Damien.

34:47They're off Lisbon's Atlantic coast, hoping to spot some dolphins, and so far, it's been a hair-raising adventure.

34:56But no sign of dolphins, until right on cue.

35:05Oh, there's two of them. Oh, look.

35:11Oh, they're coming up to see us.

35:14Oh, there's two.

35:17There it is. It's just the side of the boat.

35:19Oh, wow. Two of them swimming together.

35:24Oh, wow.

35:26We saw the dolphins. It was amazing.

35:29There was two or three or maybe four, and they were swimming in little packs.

35:35They were coming up to the boat because they were very curious.

35:38They were in little pods.

35:39And then they were swimming underneath the boat, and then they were coming up at the side.

35:43There, they're swimming together.

35:45There they are. There it is. You can see it.

35:50Oh, wow.

35:51It was one of those moments where I was so glad that I had my mobile phone to hand because it was straight out and filming absolutely everything.

35:59Such magnificent creatures.

36:02At one point, I honestly felt like I could touch them.

36:05Yeah, touch them.

36:07They're curious, aren't they?

36:09It was amazing to see them in their natural habitat.

36:12This is going to sound a bit funny, but I found it very calming and relaxing.

36:18We have animal people anyway, so we love all that.

36:24Oh, look.

36:25To see them just having fun and swimming around.

36:30That's good.

36:30Yeah, really loved it.

36:33Life-affirming moment complete, but the adventure isn't over just yet for James and Damien.

36:39And then we had a 45-minute tour of death back.

36:44I had to put my glasses up and found the water was splashing, but I'm absolutely soaked.

36:50And we got drenched.

36:54Finally, after another bumpy rib ride, our intrepid travellers are back on dry land at least for a few hours.

37:00I am absolutely soaked.

37:04And I'm covered in the salt as well.

37:05It's soaked, mate.

37:06I can taste the salt.

37:07We can taste salt.

37:08I know, it's crazy.

37:09All I know, girls, did you enjoy it?

37:11You know what?

37:11I think that that was actually a lot of fun.

37:14Yeah.

37:14Because first thing I got off my bucket list was a rib ride.

37:19So I've done that on this trip.

37:21And then we actually got to see the dolphins.

37:23See the dolphins in the wild.

37:24It was amazing.

37:25Do you think we should go and head off into Lisbon and catch some sun?

37:29I could murder a coffee.

37:30You can get a coffee.

37:31Get a coffee to warm up.

37:32I need to warm up.

37:34That'd be nice.

37:49Today, the cruise ship Ambience has docked in Lisbon, and it's been a day of thrill-seeking adventures for our two sets of holidaymakers.

37:57From choppy travails spent dolphin-watching...

38:00Now I'm being bounced around and getting soaked.

38:05...to more three-wheeled fun that appeared to be just as bumpy.

38:08It's what I call the Lisbon massage.

38:10James and Damien have thrown themselves into a day of absorbing Portuguese culture.

38:16They're really soft, really soft, really beautiful.

38:19And have even tried their hand at the language.

38:22Obrigado.

38:23Meanwhile, Jackie and Tamara have taken in some of the city's most famous sights.

38:27I love how everything's, like, nestled in, and it all looks beautiful.

38:30And after pouring their souls, as well as plenty of custard, into their pastiche de nata, it's the moment of truth for Jackie and Tamara.

38:40But first, Jackie has a little secret.

38:44Have you ever made custard before?

38:45No.

38:46I've never made custard in my life.

38:48And it doesn't stop there.

38:50She doesn't like custard.

38:51Doesn't like custard.

38:53She doesn't like custard tart.

38:54She doesn't like custard slices.

38:56Custard creams, perhaps?

38:57It's a bit late for that, Jackie.

39:00Okay, ladies.

39:01Here are pastel de nata that you've done.

39:05Hope you enjoy it.

39:07Oh, wow.

39:07Wow.

39:08I suggest you to try it with some cinnamon.

39:11Okay.

39:12The cinnamon.

39:13Enjoy.

39:14It's a moment of truth.

39:14Cheers.

39:18Cool.

39:19They certainly sound crunchy enough.

39:22But how do they taste?

39:24Mmm.

39:24I'm taking that mmm means they're good, ladies.

39:28They were so good.

39:30It tastes nothing like a regular custard tart.

39:33That is a 10 out of 10, Chef.

39:34Those are gone from me.

39:35Wow.

39:36Thank you so much.

39:37They're a hit.

39:39You've got the flaky puff pastry, nice sweet mellow custard.

39:44It's like the perfect ratio of everything.

39:48I can really taste all the effort that we put into this.

39:51Compliments to the chef.

39:52It's, um, chef's expert guidance.

39:55Ah, well saved, Tamara.

39:57Wow.

39:58There's some magic going on here.

40:00It was really nice seeing everything that we'd worked towards come together and eating

40:06our own hard work.

40:07And under the master eye of a chef.

40:09It's so easy to understand why these are so popular in Portugal.

40:12Yeah.

40:12They're so good.

40:13I would come to Portugal for the natas alone.

40:17I noticed chef didn't eat one though.

40:20It's just coming to me now.

40:21Chef did not sample.

40:22I think chef had so many in his shop that he didn't need to sample us.

40:26He could just look.

40:27He could just look and know it was perfect.

40:29Yeah.

40:30I can't eat any more now, but this one and that one will be coming back on the cruise ship

40:36with me.

40:36Yeah.

40:36That's my one.

40:38Mine.

40:38Thanks.

40:39I'm fine.

40:40Thank you, chef.

40:41A success.

40:42It looks like Jackie is a custard convert.

40:45As the evening approaches, it's time for our travellers to return to the dock and step

40:54back on board the ship.

40:56So I think what a perfect way to end the last day in Lisbon.

41:00Just before we set the sail is to have some really nice ice cream.

41:03And James and Damien have decided on a sweet way to recharge after a busy day.

41:08Could I have a toffee apple crumble, please?

41:12The waffle cone was all handmade.

41:14I thought they were just going to pick it out of a packet, but they didn't.

41:19Can I have strawberries and cream, please?

41:22Sure.

41:26Thank you so much.

41:28Want a little spoon, though?

41:29I'm okay.

41:29You're okay.

41:30I think I can cope with this.

41:32We went and we sat by the pool, didn't we?

41:37Finally getting to sit down.

41:39You want to try a bit?

41:40I think mine's better than yours.

41:45Oh, you always think that.

41:46So what did you think about today, then?

41:49Did you like Lisbon?

41:51I love Lisbon.

41:52Yeah, it was beautiful.

41:52I think the surprise for me today was how interesting the sardine shot was.

41:58Oh, that was really nice.

41:59He was such a lovely man.

42:00But there's one standout from today.

42:03It was amazing seeing dolphins.

42:05You can't say that.

42:06I did love seeing dolphins.

42:08Even though the rip ride was a bit rocky at times, I'm glad that we'd done it.

42:12I didn't think I was going overboard at one point.

42:17So what have they made of Lisbon?

42:19I'd love to come back again because there's so much to see in Lisbon that we haven't been able to see.

42:24But what are we really liked about today was just exploring new places together and seeing new things.

42:31James and Damien's hope is that the cruise would bring them closer together.

42:35So is it working so far?

42:37We're halfway through this cruise.

42:38It's helped us relax, unwind, be stressed, reconnect to the couple.

42:43I do miss the dogs, don't get me done.

42:46But it's nice to have some time without them.

42:48Well, I think they're going to like the sardines.

42:50I think they'll like the sardines we've got them.

42:52I certainly hope the dogs are a bit more keen on sardines than you two.

43:00As day three draws to a close for our two groups of seafarers,

43:04what's the verdict on their day in Lisbon?

43:08First up, it's civil servants James and Damien.

43:12Lisbon with the sardine shop.

43:15And the dolphins.

43:16And the dolphins.

43:17With the rib ride, I think we're going to give it...

43:21Four and a half.

43:21Four and a half sons.

43:22Four and a half sons.

43:24And the ladies.

43:27Lisbon, as a whole, gets a son out there.

43:30Yeah.

43:30Chef Jawa.

43:31Chef gets two sons.

43:33Two sons from me for the chef.

43:35Okay.

43:36Well, we're running out of sons.

43:37Okay, one.

43:38One for Jawa.

43:41One for Mojo.

43:42One for Lisbon itself.

43:44One for the culture.

43:45One for the culture.

43:46The culture, the history.

43:48And then the beauty.

43:50Five sons for Lisbon Portugal.

43:51Five sons for Lisbon.

43:53Five sons for Lisbon.

43:54Four and a half sons.

43:55Five sons for Lisbon.

43:56Five sons for Lisbon.

43:56Four and a half sons.

44:00Next time, we're at sea.

44:04So we have our two swans facing each other.

44:06Where Tamara and Jackie...

44:08What are you doing?

44:09...get artistic with towels.

44:10This is what it looks like when love is falling apart.

44:15James and Damien get...

44:17Oh, Lord.

44:18Oh, Lord.

44:20Bendy.

44:23For a happy and memorable cruise.

44:25Test.

44:26And they all get dressed to impress for a special evening.

44:40Oh, Lord.

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